I’m a huge fan of pasta, but the same boring combinations of spaghetti and marina sauce, pesto and penne, ravioli and tomato sauce and rotini with Italian dressing and veggies gets boring. I needed to step up my pasta game and mix it up.
I came across this recipe for Brown Butter and Corn Pasta in Good Housekeeping, and immediately went shopping for ingredients. It’s so simple to make and only requires a few ingredients, including corn, which is exactly what I’m craving in summer.
- 4 medium ears corn
- 1 lb. campanelle or fusilli pasta – I used orecchiette because I thought this would hold the corn better. It definitely did! But I recommend using only half a pound to 3/4 pound of orecchiette, because the ratio was off.
- 6 tbsp. butter
- 1 cup grated Parmesan cheese – I used shaved Parmesan instead
- ¼ c. packed fresh basil leaves – I omitted this.
- Heat large covered saucepot of salted water to boiling on high.
- Cut kernels off ears of corn; set aside.
3. Cook pasta as label directs.
4. While pasta cooks, in 3-quart saucepan, melt butter on medium-high. Cook 3 to 4 minutes or until browned and very fragrant, swirling frequently.
5. Reduce heat to medium. Add corn and 1/4 teaspoon each salt and pepper.
6. Cook 2 minutes or until corn is heated through, stirring occasionally.
7. Remove from heat.
8. Reserve 1/4 cup pasta cooking water. Drain pasta well
9. Return pasta to pot along with corn mixture, Parmesan, basil, 1/8 teaspoon salt, and reserved cooking water. Toss until well coated.
You can view the full recipe here.